About the Recipe
A bright, modern Thanksgiving centerpiece that highlights the complexity of live vinegar.
Prep Time:
25 minutes (plus overnight dry brine, optional but recommended)
Cook Time:
2.5–3 hours, depending on turkey size
(+ 10 minutes to make the pan sauce)
Serves:
10-12
Level:
Medium
Ingredients
For the Turkey
1 whole turkey (12–14 lbs), thawed
3 Tbsp kosher salt
2 tsp black pepper
1 Tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 stick (8 Tbsp) unsalted butter, softened
1 orange, quartered
1 head garlic, halved
6 sprigs fresh thyme
4 sprigs fresh rosemary
2 cups chicken stock (for roasting)
For the Live Vinegar Glaze
½ cup The Tickled Pickler Live Vinegar (Apple Babcia, Orange, or Raisin)
¼ cup pure maple syrup
2 Tbsp Dijon mustard
2 Tbsp melted butter
1 Tbsp fresh thyme leaves
½ tsp salt
¼ tsp black pepper
For the Herb Pan Sauce
Roasting pan drippings
1 cup chicken stock
1 Tbsp flour (optional, for thickening) or 1/2 tsp xanthan gum for gluten free
1 Tbsp Tickled Pickler Live Vinegar (to brighten at the end)
Salt & pepper to taste
Preparation
1. Dry-Brine the Turkey (Night Before)
Pat turkey dry with paper towels.
Mix salt, pepper, smoked paprika, garlic powder, and onion powder.
Rub seasoning all over the turkey, including under the skin where possible.
Place uncovered in the fridge overnight—this gives crispy skin and deep flavor.
2. Make the Live Vinegar Glaze
In a small saucepan, whisk together: live vinegar, maple syrup, Dijon, melted butter, thyme, salt, and pepper.
Simmer 5–7 minutes until slightly thickened.
Set aside.
3. Roast the Turkey
Preheat oven to 325°F.
Stuff turkey cavity with orange, garlic, thyme, and rosemary.
Rub softened butter generously over the outside.
Place on a rack in a roasting pan with 2 cups chicken stock.
Roast 2.5–3 hours, depending on size.
Begin brushing with the live vinegar glaze every 25 minutes during the final hour.
The glaze will caramelize into a shiny, tangy-sweet coating.
Cook until internal temperature reaches 165°F in the thickest part of the thigh.
4. Make the Herb Pan Sauce
Transfer turkey to rest.
Place roasting pan over medium heat.
Add 1 cup chicken stock and scrape browned bits.
Optional: whisk 1 Tbsp flour (or xatham gum) into a splash of stock to thicken.
Simmer until it coats a spoon.
Finish with 1 Tbsp live vinegar for brightness.
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Serving Notes
Slice turkey and drizzle with warm herb pan sauce.
Serve additional glaze on the side.
Pair with roasted sweet potatoes, Brussels sprouts, or a cranberry-vinegar chutney.
❤️
Why Live Vinegar Makes This Special
Live vinegar adds:
Brightness without harsh acidity
Natural probiotic benefits for holiday digestion
Complex, layered flavor that balances rich Thanksgiving dishes